In fact, soy play an important role in Japanese food. If you look at a typical Japanese table, you can see that soy foods are often used in Japanese food. There are many soy foods in Japan. And the Japanese almost eat them every day. This page introduces four typical soy foods and their dishes.
Shoyu is soy sauce. This may be a familiar seasoning. It looks like a black sauce. It is made by fermenting soy, wheat and salt.
Soy sauce is often used as a material for various sauces. Of course, this is also used as a source. For example, sushi is usually eaten with soy sauce. Japanese also use soy sauce for fried eggs. Also, soy sauce ramen is the most popular ramen taste.
Miso feels like minced meat. There are various colors such as red, brown and black. It is made by fermenting soybeans, salt and some grains. Miso is rarely eaten as it is, and it is used after diluting it.
A typical dish is miso soup. Miso soup is a relaxing soup and is served at home and at restaurants.
Tofu is a white jelly-like food. This is made by solidifying soymilk. I heard that tofu is preferred by vegetarians abroad. Certainly, overseas supermarkets sell more types of tofu. Tofu is also often used in miso soup.
Also, tofu can be fried or dehydrated to become another food.
Natto is a very peculiar food. It is made by fermenting soy. It looks like beans, but it is sticky. And the smell is stinky. I don’t think most people overseas find it delicious. There are many people even Japanese who are not good at it. Natto is not cooked, I eat it straight over rice. It’s easy to eat, so it’s often eaten for breakfast.
Every soy food is essential for Japanese food. Japan and soy are deeply related, there are even customs in Japan that throw soy to ward off evil. If you read this article and find a food that interests you, try it. And please come to Japan and experience Japanese food!
…By the way, 94% of the soy used in Japan are imported.